Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Line a mini muffin tin with paper or silicone liners.
Melt the chocolate in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring until smooth.
If using, stir in coconut oil and sweetener for added smoothness and flavor.
Spoon a small amount of melted chocolate into the bottom of each muffin liner to coat the base.
Place 1–2 fresh raspberries in the center of each cup.
Spoon more melted chocolate over the raspberries to fully cover them.
Tap the muffin tin gently on the counter to level the tops and remove air bubbles.
Sprinkle a pinch of sea salt on top if desired.
Chill in the refrigerator for about 30 minutes or until fully set.
Once set, remove from the tin and store in an airtight container.

Store cups in an airtight container in the refrigerator for up to one week. For a firmer texture, keep in the freezer and thaw before serving.